My Favourite Chocolate Cupcake/Cake Recipe

DSC_1094I love this chocolate cupcake recipe.  You may be thinking that it is much easier to make a box recipe, and at times I do that too.  This recipe takes only a few minutes longer than a store-bought box.  More importantly it is the flavours that will change your mind.  As a bonus when making this recipe I know exactly what ingredients are used.  Fresh ingredients and my favourite cocoa powder, Barry extra Brute, gives this recipe its rich, chocolate taste and texture.  This is a family chocolate cake recipe (I’m guessing it’s a version of my mom’s vanilla cake/cupcake recipe.) Over the years I made a few small tweaks.  I’ve replaced the milk with buttermilk, butter in place of oil, and added an extra egg to help meet the richness and structure I desired.  Which means this recipe can be easily adapted with substitutes and get similar results.

Ingredients:

Preheat oven to 330°  Bake for 18-20 min

  • 2 cups cake flour (250gr sifted) (All purpose works in this recipe)
  • 1 cup Cocoa powder (125gr)
  • 1 tsp Baking soda
  • 3/4 tsp Baking powder
  • 1/4 tsp salt
  • 2 cups granulated Sugar (402 gr)
  • 1 cup unsalted butter softened (239 gr)
  • 3 large Eggs  (room temperature)
  • 1 Tbsp Vanilla
  • 1 Tbsp Apple Cider Vinegar (or balsalmic vinegar)
  • 1-1/2 cups 2%, whole, or buttermilk (room temperature)

Instructions:

DSC_10041.  Pre heat oven to 350°.  Add the flour, baking powder, baking soda, and cocoa powder into a bowl.

DSC_10222. Whisk together until combined.

DSC_10233.  Set aside until needed

DSC_10124.  Beat butter and sugar together until creamy, light, and fluffy using and electric mixer or beaters.

DSC_10145.  Using the freshest eggs possible, crack into a small bowl to prevent egg shells pieces, and ease of adding eggs to the butter sugar mix.

DSC_10156.  Add the eggs one at a time while mixing on low-speed.

DSC_10167.  It will look slightly curdled once together.

DSC_10178.  Add the Vanilla.

DSC_10189.  Add the vinegar, stir quickly.

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10.  Add the milk and mix on low until combined

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11.  Add the dry ingredients and mix until combined. In some cake, cupcake, and cookie recipes over mixing the flour with the wet ingredients can result with  a dry or tougher texture.  In order to prevent this from happening and to keep baked goods tender and light, mix the dry ingredients on medium to high-speed until combined.  DSC_102512.  Once the flour mix is mixed in thoroughly, remove the bowl from the stand mixer.

DSC_103513.  Using a spatula scrape down the sides of the bowl and stir in any ingredients that were not completely mixed in on the sides and the bottom.

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14.  Line a muffin/cupcake tin with cupcake liners.  I use a medium size ice cream scoop to scoop the cupcake batter into each liner.  This keeps the cupcakes a similar size, and even baking times.DSC_104315.  Place in a pre-heated 330° oven for 18-20 minutes or until a toothpick comes out clean.  If your oven has hot spots or bakes quicker towards the back rotate the pans carefully around the 10 minute mark.

DSC_104416. While still in the pan, let the cupcakes cool for 10 minutes on a wire rack.  Remove from the cupcake pan.

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17.  Prepare Buttercream Icing, and frost, and serve.  Now of course you can slap the icing on with a butter knife if you’re in a hurry or don’t have a piping bag.  I find it is just a quick to put the icing in a piping bag and give a quick swirl of icing on top of each cupcake.  What ever icing technique you decide doesn’t matter.  It’s the taste that counts and these are delicious!

DSC_1094Follow link for a short video showing how quick and easy this Rosette icing method is http://youtu.be/s6ISmCW_W7Y

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Click here to see my first post on the Rosette icing technique on a small cake.

DSC_1075To get this Ruffled bunting icing technique watch this video I posted on how I made these cupcakes for the 4th of July and Canada Day see how easily it is done.  Try using one solid pastel colour for a beautiful floral look.  For quick instructions follow the picture below.

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Prep your icing colour or colours DSC_1056

I find placing the cupcake on top of a glass when I am using a cake turntable is easier on my back when making a large amount.
DSC_1050Of course a turntable is not needed, nor is the glass

DSC_1061Placing the cupcake directly on the turntable for make work for you.

DSC_1057Once the first row is finished start on the second row slightly before, the first rows starting point

DSC_1051Continue as per the video above.

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